Pan-roasted Chicken over White Bean Ragout

Pan-roasted Chicken over White Bean Ragout

Oven-roasted Chicken over White Bean Ragout
  • 1 ea. Chicken Breast, skin on
  • 3 tbsp. Pancetta, chopped and cooked (Substitute Bacon)
  • 2 ea. Cloves Garlic, chopped
  • 1/4 ea. Onion, julienne
  • 1 tbsp. Pesto, store bought
  • 1 cup White Beans, canned
  • 1/4 cup White Wine
  • 1/2 cup Chicken Stock
  • 1 tbsp. Butter
  • 1 tbsp. Olive Oil
  • 4 ea. Broccoli Rabe Stalks (blanched and shocked in Ice Water)
  • Salt and Pepper, to taste

Method

  1. Pre-heat oven to 350 degrees.
  2. Season Chicken with Salt and Pepper.
  3. Drizzle Olive Oil into a medium-high heat pan. Place Chicken in pan and cook for 4-5 minutes until golden then flip over. Continue to cook for another 4 minutes.
  4. Transfer to an oven safe pan and into the oven. Cook till the internal temperature reaches 165 F. (20-25 minutes).
  5. While the Chicken cooks, add Pancetta or Bacon, Garlic and Onions to the pan. Cook until onions are caramelized and golden brown. Add Pesto, Beans, White Wine. Simmer for 3 minutes then add Chicken Stock.
  6. In another pan, saute Broccoli Rabe and season with Salt and Pepper.
Academy of Culinary Arts Students

The Academy of Culinary Arts has more than 25 years experience training professional chefs.

Our award-winning, international faculty teach the skills necessary to succeed in the fast-paced, competitive culinary industry.

At the Academy of Culinary Arts, you can work toward a degree, take specialized courses, or just develop basic job skills. We offer accredited degree programs and certificate programs, that you can take on a full- or part-time basis.

We offer a mix of classes, hands-on labs, training at our on-campus restaurant, real world externship experience, and special activities.

To learn more about the Academy, visit www.atlantic.edu/aca.

Academy of Culinary Arts Students

Turn up the heat in your kitchen by mastering new recipes and culinary skills through an Academy of Culinary Arts workshop.

These noncredit workshops are offered throughout the year in our professional kitchens. Topics range from holiday-themed entrees and desserts to Deep South cooking to healthy eating.

These workshops are open to all levels of experience. View a list of upcoming workshops and information on registering.